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Winemaker's Notes:

PRODUCER: Domaine de Rimauresq
DIRECTOR: Pierre Duffort
HISTORY
Founded in 1864 and now 32 hectares, the name of the Domaine comes from the “Real Mauresque” (the river of the Maures) which runs through the vineyard. Rimauresq was one of the few vineyards in the region awarded “Crus Classés” status at the creation of the classification system in 1955.
TERROIR
The vineyard is located 35 kilometers from the sea at an altitude of between 140 and 190 meters. The terrain is composed of crystalline rock with sand and gravelly soil. Rimauresq, on a North-West orientation, is at the foot of the Maures range of mountains, which provides extra morning shade resulting in a longer ripening period.
VITICULTURE & VINIFICATION
The vines are on average 40 years old and their density is between 3,600 and 4,500 vines per hectare.
Harvested early morning, the grapes are then crushed and de-stemmed and undergo cold maceration on their skins for several hours. They are then pressed, the free run juice is separated and it undergoes a period of cold stabilization prior to fermentation for 2 to 3 weeks (not malolactic).
AGEING
In stainless steel tanks for 6 months with “bâtonnage” of the lees. No oak ageing.
VINTAGE
In 2006 the vine cycle was shorter due to a late bud break following a long autumn and a late winter in 2005. The flowering was optimum and was followed by a heat wave in July, a dry August and September rains to obtain a balanced harvest.
STYLE
Eye: Light and shiny salmon color.
Nose: Mineral and floral, peach and strawberry aromas.
Palate: Fresh minerality and red berries, good acidity.
FOOD PAIRING
This rosé will naturally be enjoyed with Provençale cuisine but also stands up to richer dishes such as foie gras or chicken with morels.
WHEN TO DRINK
Now and up to 3 years, all year long.
TECHNICALS
Alcohol: 13%, Total acidity: 2.72 g/l, PH: 3.45, Residual sugar: 1.50 g/l

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Xavier Flouret:
Xavier Flouret Wines, founded by Xavier Flouret in 2008, is a collection of boutique wines from around the world. Each award-winning wine embodies the character of that wine’s region, which is important when developing a carefully selected portfolio of varietals. Each bottle features an "X" design on the front and information about the winemaker and the winery on the back, complete with food pairing recommendations.

Tasting Notes:

Rating: 90 pts by Wine & Spirits Mag

PRODUCER: Domaine de Rimauresq
DIRECTOR: Pierre Duffort
HISTORY
Founded in 1864 and now 32 hectares, the name of the Domaine comes from the “Real Mauresque” (the river of the Maures) which runs through the vineyard. Rimauresq was one of the few vineyards in the region awarded “Crus Classés” status at the creation of the classification system in 1955.
TERROIR
The vineyard is located 35 kilometers from the sea at an altitude of between 140 and 190 meters. The terrain is composed of crystalline rock with sand and gravelly soil. Rimauresq, on a North-West orientation, is at the foot of the Maures range of mountains, which provides extra morning shade resulting in a longer ripening period.
VITICULTURE & VINIFICATION
The vines are on average 40 years old and their density is between 3,600 and 4,500 vines per hectare.
Harvested early morning, the grapes are then crushed and de-stemmed and undergo cold maceration on their skins for several hours. They are then pressed, the free run juice is separated and it undergoes a period of cold stabilization prior to fermentation for 2 to 3 weeks (not malolactic).
AGEING
In stainless steel tanks for 6 months with “bâtonnage” of the lees. No oak ageing.
VINTAGE
In 2006 the vine cycle was shorter due to a late bud break following a long autumn and a late winter in 2005. The flowering was optimum and was followed by a heat wave in July, a dry August and September rains to obtain a balanced harvest.
STYLE
Eye: Light and shiny salmon color.
Nose: Mineral and floral, peach and strawberry aromas.
Palate: Fresh minerality and red berries, good acidity.
FOOD PAIRING
This rosé will naturally be enjoyed with Provençale cuisine but also stands up to richer dishes such as foie gras or chicken with morels.
WHEN TO DRINK
Now and up to 3 years, all year long.
TECHNICALS
Alcohol: 13%, Total acidity: 2.72 g/l, PH: 3.45, Residual sugar: 1.50 g/l